Carla's African Groundnut Soup

Recipe by Muppetcow
READY IN: 2hrs


  • 3
    tablespoons cumin (ground)
  • 1 14
    tablespoons coriander (ground)
  • 5
    tablespoons chermoula, spice blend
  • 2
    teaspoons cayenne pepper
  • 3
    tablespoons peanut oil
  • 3
    onions, roughly chopped
  • 1
    garlic clove, peeled and smashed
  • 6
    inches piece ginger, peeled and sliced
  • 1
    (28 ounce) can tomatoes (fire roasted)
  • 4
    quarts vegetable stock
  • cold-pressed peanut oil, to toss
  • sea salt and pepper, to taste
  • 1
    cup peanut butter, fresh and unsalted
  • 1
    lb adzuki beans, cooked in water with 2 bay leaves until tender
  • 2
    poblano peppers, roasted peeled and diced
  • 3
    red peppers, roasted peeled and diced
  • 10
    plum tomatoes, roasted peeled and diced
  • 1
    bunch parsley
  • 1
    bunch mint
  • lime zest, to taste
  • 1
    cup peanuts, roughly chopped (salted & roasted)
  • 14
  • 1
    lime wedge, per serving juiced per serving


  • Preheat oven to 425 degrees.
  • Heat large pot on high heat. Pour in peanut oil, and then add onions. Sauté for 4-5 minutes, then add garlic and ginger. Reduce heat to medium and continue to cook until soft and translucent, another 10 minutes.
  • Sprinkle in half of spice mixture, salt to taste and stir until mixed well. Pour in crushed fire-roasted tomatoes, stock and bay leaves. Bring to a boil, then simmer for at least 1 hour. Strain broth, then puree solids with 2-3 cups of broth until very smooth. Strain through fine strainer.
  • While broth is simmering, reserve 2 sweet potatoes for garnish and dice.
  • remaining potatoes into 1/4” pieces. Toss in peanut oil, salt and pepper, and roast in 425 degree oven until just tender. Set aside to cool.
  • Place peanut butter into medium bowl and slowly whisk in 1-2 cups of broth until mixture is smooth. Pour mixture back into pot with broth.
  • Toss together cooked beans, sweet potatoes, peppers, tomatoes, parsley and mint. Season with salt, spice mixture and lime zest to taste.
  • In shallow bowl, pour broth, then spoon vegetable mixture into the center.
  • Garnish with chopped peanuts, lime juice, lime salt (zest of 2 limes mixed with ¼ cup Malden sea salt), and sweet potato chips. (Cut whole sweet potatoes into ½“ thick pieces. Use peeler to make thin ribbons. Fry in 300 degree canola oil. Salt to taste.).